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1.
‘d'Anjou’ pear fruit, harvested at optimum maturity with flesh firmness of 6.8 kg, were stored at ?1.1°C. Fruit were ripened at 20°C for 15 days following storage for 1–8 months. Dessert qualities were evaluated organoleptically on Day 10 of each ripening period. Changes in fruit firmness, extractable juice, titratable acids, solubl solids, respiration, ethylene production and internal ethylene were determined daily during each ripening period. Fruit firmness declined continually from 6.8 kg at harvest to 4.5 kg after 8 months of storage. Fruit stored for 2–8 months softened with a similar pattern during a 15-day ripening period at 20°C, while fruit stored for 1 month softened at a slower rate during ripening to 3.2 kg, with a coarse and dry texture after 15 days at 20°C. Fruit stored for 2–4 months ripened with the desirable buttery and juicy texture, while those stored for more than 5 months ripened with a coarse or mealy and dry texture. The buttery and juicy texture was highly correlated with a lower extractable juice, which could be used for quantitative determination of storage life based on ripened fruit quality. Changes in titratable acids and soluble solids during each ripening period were not associated with changes in dessert qualities of the ripened pears. Rates of respiration, ethylene production and internal ethylene during ripening at 20°C varied with duration of storage, but were not associated with changes in dessert qualities of the ripened fruit. 相似文献
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C. T. Gimingham F. Tattersfield 《The Journal of Horticultural Science and Biotechnology》2013,88(1):146-155
SummaryUniformly green mature `Kensington Pride' mangoes (Mangifera indica L.) were ripened at ®ve temperatures (158C, 208C, 25, 30 or 358C) with 60% r.h. to investigate the effects of ripening temperature on the ripening process and biosynthesis of aroma volatile compounds. The aroma volatile compounds were extracted by headspace solid phase micro-extraction and analysed using a gas chromatograph (GC) ®tted with a ¯ame ionization detector (FID) and recon®rmed by GC-MS (mass spectrometry). An increase in the temperature signi®cantly increased the rate of respiration and total carotenoids in pulp. Increased ripening temperature up to 308C also increased ethylene production in fruit and total fatty acids in pulp. All the fatty acids in pulp increased as the ripening temperature increased during ripening except palmitic, palmitoleic and linolenic acids. However, pulp of the fruit ripened at 258C exhibited signi®cantly higher concentrations of individual fatty acids, except stearic and linoleic acids. Fruit ripened at 208C exhibited signi®cantly higher total monoterpenes, sesquiterpenes as well as most of their individual compounds as compared with all other ripening temperatures. Increased ripening temperature resulted in signi®cantly higher concentrations of tetradecane, b-ionone, esters and alcohols. On the other hand increased ripening temperature tended to decrease aromatics and aldehydes except carvacrol, p-cymen-8-ol and hexanal. There were signi®cant positive correlations between fatty acids and sesquiterpenes, alcohols and esters especially on day seven of ripening. A signi®cant positive correlation between carotenoids and norisoprenoids was also recorded. A ripening temperature of 208C seems to be the best for ripening and biosynthesis of aroma volatile compounds in the `Kensington Pride' mango. 相似文献
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Marcos V. Vázquez-Hernández Lourdes Arévalo-Galarza David Jaen-Contreras José L. Escamilla-García Antonio Mora-Aguilera Elías Hernández-Castro Juan Cibrián-Tovar Daniel Téliz-Ortiz 《Scientia Horticulturae》2011
The effect of inoculating ‘Maradol’ papaya plants with arbuscular mycorrhizal fungi (AMF) Glomus mosseae (GM) and Entrophospora colombiana (EC) was assessed. The results showed that both mycorrhizae species increased the number of fruits and yield in papaya plants by 41.9 and 105.2% for GM and 22.1 and 44.1% for EC, respectively, with respect to control plants. GM significantly increased plant height. Sugar content, firmness, color (°Hue), and ripening process of mycorrhized plant fruits were similar to those of the control. Weight loss of mycorrhized plant fruits was considerably less than that of the control. Inoculation of papaya with AMF is recommended, particularly with GM since it increases yield, and fruit weight (45.1%), furthermore, it reduced fruit weight loss during ripening. 相似文献
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W. Krongyut E. B. Esguerra J. S. Maninang S. Sugaya H. Gemma 《The Journal of Horticultural Science and Biotechnology》2013,88(6):631-639
SUMMARY‘Sunrise’ papaya fruit harvested at two stages of maturity [colour break (< 10% yellow peel colour) and 25% yellow peel colour] were treated with 100 nl l–1 1-methylcyclopropene (1-MCP) to determine its effects on ripening, on the activities and levels of gene expression of polygalacturonase (PG), pectin methyl esterase (PME), and βgalactosidase ( βGal), and on the degradation of cell wall components. 1-MCP delayed ripening and the onset of the climacteric, although the peak in the respiration rate was almost the same as that in untreated control fruit. Colour-break fruit treated with 1-MCP exhibited a continuous increase in ethylene production, but at a lower rate than in control fruit. Consequently, 1-MCP-treated fruit ripened with a concomitant reduction in firmness, which was accompanied by an increase in PG and βGal enzyme activities and gene expression. On the other hand, fruit treated with 1-MCP at the 25% yellow stage exhibited lower levels of ethylene production and developed pulp with a rubbery texture at the ripe stage which was attributed to reduced PG, βGal, and PME enzyme activities and gene expression. This was consistent with the higher level of cell wall polysaccharides measured in 1-MCP-treated fruit. The above results indicated that ‘Sunrise’ papaya fruit can be treated with 1-MCP at the colour break stage since they have a greater capacity to recover from the effects of 1-MCP than fruit treated at the 25% yellow stage. 相似文献
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J.N. Burdon S. Dori E. LOMAniec R. Marinansky E. Pesis 《The Journal of Horticultural Science and Biotechnology》2013,88(5):799-804
SUMMARYMaintaining banana fruit in a low humidity environment accelerated fruit ripening. This was reflected in an earlier increase in respiration and ethylene production and more advanced peel colour and pulp sugars. At the end of the trial the fruit kept in low humidity were yellow with green tips (stage 5) whereas those kept at high humidity were still green (stage 1-2). Fruit kept at low humidity did not show a large increase in pulp ethylene production compared with the fruits stored at high humidity. This difference occurred despite a large increase in the 1-aminocyclopropane-l-carboxylic acid (ACC) content of both samples, with the low humidity fruit preceding the high by two days. The peel ethylene production of the low humidity stored fruit increased dramatically as the fruit ripened, coinciding with an increase in ACC. The ACC oxidase activity of the peel reflected the ethylene production with a large increase in the low humidity stored fruit and a later, smaller increase in the high humidity stored fruit. The ACC oxidase activity of the pulp of both low and high humidity stored fruit increased gradually during storage. The changes in ethylene production are discussed with reference to banana ripening being regarded as co-ordinated by pulp ethylene production while the peel is passive, depending on pulp ethylene production for degreening. 相似文献
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B. I. Brown L. S. Wong A. P. George R. J. Nissen 《The Journal of Horticultural Science and Biotechnology》2013,88(3):521-528
SummaryFruit of three Annona species, viz. cherimoya (A. cherimola Mill), sugar apple (A. squamosa L.) and custard apple (atemoya, Annona X) were ripened in ethylene-free air and under propylene. Differences were found in patterns of respiration, ethylene production and fruit firmness changes during ripening. Cherimoya and custard apple fruits showed two successive rises in respiration rate whereas sugar apple fruits showed only one. Ethylene production showed one main peak but the onset of rapid ethylene production occurred after the beginning of the respiration climacteric in all three species. Custard apple fruit had acceptable eating quality (as judged by sensory assessments and chemical analyses of pulp) for up to four days after first detectable softening, when ripened at 20°C in ethylene-free air or under propylene. Fruit ripened in ethylene-free air had better ripe fruit quality than fruit ripened under propylene. 相似文献
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番木瓜果实成熟相关基因的cDNA-AFLP分析及克隆 总被引：2，自引：0，他引：2
为了探讨番木瓜果实成熟机理,利用cDNA-AFLP技术对破色期和半黄期的番木瓜果实进行基因差异表达分析,获得了50个与果实成熟相关的差异基因片段,其中28个与GenBank数据库中的功能基因同源,分别参与了果实成熟过程中基因表达调控,DNA与蛋白质合成及运输,蛋白质降解,能量代谢,营养物质代谢和逆境胁迫反应等过程。在差异片段序列基础上设计特异引物,采用cDNA末端快速扩增（RACE）技术成功克隆了4条差异基因cDNA全长,分别命名为CpGMP、CpPAA1、CpPOD和CpMYB。半定量RT-PCR分析结果表明,随着果实的成熟衰老,4个基因的表达量相应变化,说明其可能参与果实的成熟过程。 相似文献
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香蕉果实采后乙醇脱氢酶活性与乙烯代谢的关系 总被引：2，自引：0，他引：2
乙醇脱氢酶(ADH)在果实的生长发育以及果实成熟过程中起到一定的作用。以香蕉果实为材料,测定了乙烯、1-甲基环丙烯(1-MCP)处理对香蕉果实采后乙烯释放量和ADH活性的影响,以了解ADH活性与乙烯代谢的关系。结果表明,与正常后熟的香蕉相比,乙烯处理使香蕉果实的乙烯释放量提前11 d达到峰值,ADH活性提前11 d开始上升。1-MCP处理则显著抑制了香蕉的乙烯释放,没有出现乙烯峰,ADH活性也被抑制,活性变化不明显。推测在香蕉果实采后成熟过程中乙醇脱氢酶(ADH)活性与乙烯代谢成正相关,乙醇脱氢酶(ADH)活性可能受乙稀代谢调控。 相似文献
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Robert P. Walker Franco Famiani Alessandro Baldicchi Juan G. Cruz-Castillo Paolo Inglese 《Scientia Horticulturae》2011
The aim of this study was to investigate changes in the abundance of a number of enzymes in the peel, core and seeds of fruits of Opuntia ficus-indica (L.) Miller during development. The enzymes studied were phosphoenolpyruvate carboxylase (PEPC; EC: 4.1.1.31), ribulose-1,5-bisphosphate carboxylase/oxygenase (RUBISCO; EC: 4.1.1.39), aldolase (EC: 4.1.2.13), pyruvate, orthophosphate dikinase (PPDK; EC: 2.7.9.1), phosphoenolpyruvate carboxykinase (PEPCK; EC: 4.1.1.49) and aspartate aminotransferase (AspAT; EC: 2.6.1.1). To detect these enzymes, antibodies specific for each enzyme were used to probe Western blots of sodium dodecyl sulphate polyacrylamide gels. Fruit weight increased throughout development, and during ripening there was both an accumulation of total soluble solids and a decrease in both total titratable acidity and chlorophyll content. In the early stages of its growth the polypeptide pattern and enzyme composition of the fruit chlorenchyma was similar to that of the cladode. In the peel of the fruit PEPC, RUBISCO, plastidic aldolase and PPDK decreased to undetectable amounts as ripening progressed. PEPCK was not detected in either the chlorenchyma of the fruit or cladode. This showed that O. ficus-indica is not a PEPCK type CAM plant and that in this fruit PEPCK is not involved in the metabolism of organic acids. Cytosolic aldolase and AspAT were present in both the peel and core throughout development. The seeds accumulated storage proteins before the fruit ripened, and the abundance of all the enzymes studied declined once the accumulation of storage proteins was complete. 相似文献
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采用顶空固相微萃取结合气相色谱质谱联用技术分析了秋子梨‘小香水’（Pyrus ussuriensis Maxim.‘Xiaoxiangshui’）果实后熟过程中果实挥发性组分的变化。结果表明,‘小香水’梨果实在20 ℃后熟过程中挥发性组分的种类及含量均表现为增多的趋势。共检测到酯类、醛类、醇类、酸类及萜类5大类共计38种挥发性物质,其中15种为整个后熟过程中的共有组分。5大类挥发性组分中酯类物质的种类最多,其含量在后熟过程中增幅最大,后熟9 d时达到最高。‘小香水’梨在后熟过程中共检测出包括醛类和酯类在内的10种特征香气组分,其中2–甲基丁酸乙酯、己酸乙酯及丁酸乙酯在9 d时香气值分别为668.09、279.58、190.60。20 ℃后熟6 ~ 9 d为食用最佳时期。 相似文献
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Penta Pristijono Konstantinos Papoutsis Christopher J. Scarlett Michael C. Bowyer Quan V. Vuong Costas E. Stathopoulos 《The Journal of Horticultural Science and Biotechnology》2017,92(5):521-529
Mature green tomatoes (Solanum lycopersicum L. cv Neang Pich) were exposed to 13.6 kJ m?2 UV-C or 0.5 μL L?1 1-MCP or combination of 13.6 kJ m?2 UV-C and 0.5 μL L?1 1-MCP, with appropriate untreated controls. After treatment, tomatoes were stored in air containing 0.1 μL L?1 ethylene at 20°C and 100% RH. The untreated fruit ripened significantly faster than those of all other treatments. UV-C treatment alone was able to delay fruit ripening by up to 5 days longer compared to untreated fruits whilst the additional of 1-MCP further delayed fruit ripening. UV-C and 1-MCP treatments alone or in combination had significantly slower ethylene production rates throughout the storage period. The fruit treated with the combination of 1-MCP and UV-C was significantly firmer and had higher total phenolic content compared to that of the other treatments. However, there was no difference between treatments in soluble solids content/titratable acids ratio, chlorophyll content, lycopene content and total antioxidant activity. These results show that UV-C and 1-MCP treatment delay ripening and improve the quality of tomatoes in the presence of low-level ethylene during storage. This new treatment could be used to extend the shelf-life of mature green tomatoes through the supply chain without the use of refrigeration. 相似文献
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The role of methyl jasmonate (MJ) in strawberry (Fragaria × ananassa Duch. cv Pajaro) fruit ripening was investigated by monitoring its endogenous concentrations in fruit at various stages of development and the effects of exogenously applied MJ at these stages on ethylene biosynthesis. The concentration of endogenous trans-MJ was significantly higher in the white fruit (31.7–162.2 ng g−1) and decreased sharply in half and fully ripe fruit. Higher concentrations of endogenous trans-MJ at the white stage of strawberry fruit development followed by a decline during fruit ripening indicate that MJ may play an important role in modulating fruit ripening. Significantly increased ethylene production was measured in the fruit when MJ was applied at white, half ripe and at fully ripe stage. The application of MJ (50 μM) resulted in significantly highest ethylene production and increased activities of 1-aminocyclopropane-1-carboxylic acid (ACC) synthase and ACC oxidase as compared to all other treatments. The effect of exogenously applied MJ on ethylene production, ACC synthase and ACC oxidase activities was dependent on concentration of MJ applied and on fruit developmental stage. In conclusion, MJ in strawberry modulates fruit ripening, as its concentration is higher in white fruit and is declined with the progression of ripening and exogenous application of MJ increases ethylene production, activities of ACC oxidase and ACC synthase depending upon the concentration of MJ applied and fruit developmental stage. 相似文献
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Fruit of Actinidia deliciosa have green flesh when ripe, whereas fruit of Actinidia chinensis often have yellow flesh when ripe. The outer and inner pericarps of A. deliciosa fruit retain their chlorophyll during ripening. In those fruit of A. chinensis that become yellow on ripening, the colour change is caused by the disappearance of chlorophylls unmasking the yellow carotenoids already present, rather than by increased synthesis of carotenoids. In fruit of A. deliciosa and those fruit of A. chinensis that remain green, the chloroplasts retain their typical morphology during ripening, whereas in fruit of A. chinensis that become yellow during ripening the chloroplasts of the immature green fruit are transformed into fully developed chromoplasts. 相似文献
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Gustavo R. Rodríguez Javier H. Pereira da Costa Damian D. Tomat Guillermo R. Pratta Roxana Zorzoli Liliana A. Picardi 《Scientia Horticulturae》2011
The tomato fruit quality results of biochemical and physiological changes that occur during the ripening process. Although, the pericarp total protein profiles are less polymorphic than DNA-based markers the polymorphism in those could be directly associated with fruit quality traits. The aim of this work was to identify associations between polymorphic polypeptides from fruit pericarp at two ripening stages and fruit quality traits evaluated in two segregating populations of tomato. A cross between a normal ripening cultivar of Solanum lycopersicum (C, Caimanta) and a genotype carrying the nor (non ripening) gene (N) as well as a cross between Caimanta and a cherry type tomato of S. lycopersicum var. cerasiforme (Ce) showed genetic variance for several fruit quality traits such as fruit weight, shape, solids soluble content, acidity, color and fruit shelf life. The quantitative variations observed at phenotypic level had correspondence with the polymorphism detected in the protein profiles. Indeed, the polymophic polypeptides associated with quality fruit traits and fruit shelf life would be useful to assist tomato breeding programs as protein molecular markers. 相似文献
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Annona squamosa is a climateric fruit in which maximal carbon dioxide production preceeds that of ethylene during post-harvest storage. Normal ripening occurred at temperatures between 15 and 30° C, although the fruits were susceptible to fungal attack at temperatures above 25° C. Storage temperatures below 15° C caused chilling-injuries. Ripening was enhanced by removal of carbon dioxide and by addition of oxygen to the storage atmosphere, and delayed by the addition of carbon dioxide or removal of oxygen. Ethylene had no apparent effect on ripening. Fruits maintained under low relative humidities ripened faster than those stored under high-humidity conditions. Dipping the fruits in a solution of indole acetic acid at concentrations between 10?4 and 10?2 M accelerated ripening. Levels of both ascorbic acid and glucose increased to a maximum at the climacteric, but decreased as the fruits became over ripe. The stage of “eating” ripeness occurred at the climacteric. Recommended conditions for storing custard apple are: temperatures between 15 and 20° C, low oxygen and ethylene tensions coupled with 10% carbon dioxide and a relative humidity of 85%–90% in the storage atmosphere. 相似文献
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两个苹果早熟品种果实香气成分差异及变化 总被引：1，自引：0，他引：1
采用静态顶空和气相色谱—质谱联用技术,研究了不同成熟阶段苹果早熟品种‘泰山早霞’和‘辽伏’果实的香气成分。结果表明：‘泰山早霞’果实特征香气成分为乙酸丁酯、乙酸-2-甲基-1-丁酯、乙酸己酯、丁酸乙酯、2-甲基丁酸乙酯、丁酸丙酯、2-甲基丁酸丁酯与己酸乙酯等8种,‘辽伏’果实特征香气成分为己醛、(E)-2-己烯醛、乙酸己酯、丁酸乙酯、2-甲基丁酸乙酯、己酸乙酯等6种;两品种果实成熟过程中香气成分分别以酯类和醇类为主;‘泰山早霞’含量最高的酯类为乙酸酯,而‘辽伏’为丁酸酯;两品种的醇类与酯类含量随果实的成熟显著升高,但‘泰山早霞’酯类含量在花后45 d即显著高于同时期的其它成分,并高于‘辽伏’的酯类含量,表明‘泰山早霞’酯类合成启动较早,‘辽伏’与‘泰山早霞’醇类增加较快的时期分别为花后45～60 d与花后60～75 d,表明‘辽伏’醇类成分的合成早于‘泰山早霞’。 相似文献
19.
Hong-Wei Zhou Ruth Ben-Arie Li Dong Shaul Burd Asya Weksler 《The Journal of Horticultural Science and Biotechnology》2013,88(5):620-628
SUMMARYPeaches (Prunus persica ‘Hermoza’) were ripened at 208>C after harvest and either stored at 08C for four weeks (control) to induce chilling injury or given intermittent warming (IW) on the twelfth day of storage (28C for 24.h) to alleviate chilling injury (CI). Continuously stored fruit from control developed wo olliness, a CI disorder, during ripening at 208C after cold storage while only a small percentage of IW fruit developed woolliness. CI fruit produced less ethylene during ripening after storage, and this inhibited ethylene production was closely tied with woolliness development. The IW treatment caused enhanced ethylene production in the fruit when returned to 08C and the ethylene remained higher than control fruit until the end of the storage period. IW also induced the messages for 1-aminocyclopropane-1-carboxylic acid oxidase (ACO) and 1-aminocyclopropane-1-carboxylic acid synthase (ACS) in the ethylene synthesis pathway. IW also elevated the mRNA of the cell wall degrading enzymes polygalacturonase (PG) and endo-1,4-gluconase (EGase). The mRNAs of the cell wall enzymes and the enzymes in the ethylene synthesis pathway remained higher even after 5.d at 08 C following the IW treatment. It is suggested that IW maintained the fruit tissue capacity to ripen normally by preventing inhibition of the ethylene synthesis pathway which occurred in the control fruit after extended storage. 相似文献